This is a very easy recipe to make. I used 1/2 of a small uchi kuri pumpkin (also known as Hokkaido) for the puree. As it was organic, I merely cut it in small pieces and steamed it. Within 5-6 minutes it was soft enough to puree. But canned pumpkin puree is also fine for the recipe.

Combine the sugar and cornstarch in a small bowl.

In a medium saucepan, heat the soy milk carefully, stirring constantly to make sure it does not scald.

Add the sugar and cornstarch mixture and stir well to mix.

Add the pumpkin puree and stir well.

Add the seasonings, salt and vanilla as well as spices.

As the mixture becomes thick and bubbly, stir well, and remove from the heat.

Pour into 4 parfait glasses.

Place in the refrigerator to chill for half an hour to 2 hours.

Garnish the pudding with a dollop of Soyatoo soy whipping cream and a few chopped walnuts with maple syrup.

Notes:

It made a lovely pudding. If I was to use it for pumpkin pie, I would add vegan egg replacement to make it firmer so that it could be cut as a pie.